©2014 Eden Foods, Inc.
Spinach Ribbon Mushroom Stroganoff
Serves 5 |
Prep Time 15 minutes |
Cook Time 20 minutes
Soak dried mushrooms 10 minutes in 2 cup hot water. Remove mushrooms and chop. Bring soaking liquid to a boil in a small pot, add soaked mushrooms, cover, reduce flame of medium-low and cook 10 minutes. Drain and set aside. Place tofu, vinegar, salt, pepper and Edensoy in a blender. Blend until creamy. Cook pasta according to directions, rinse and drain. Heat oil in a large skillet and sauté onions and all the mushrooms until soft. Reduce heat, add tofu mixture, and heat thoroughly. Mix in pasta and garnish with scallions or parsley.
16g fat (31% calories from fat),
Condiments, Edensoy, Good/High Fiber, Good/High Protein, Italian, Japanese Food, Macrobiotic, Main Course, No Sweetener Added, Oils, Pasta, Vegan, Vinegars, Whole Grain